Does any one have a great split pea soup recipe? ?

Question

I need a really good one!

Answer 1

QUICK SPLIT-PEA SOUP WITH HAM  

2 cans (11 1/4 oz. size) condensed split-pea-and-ham soup, undiluted

1 can (11 4/ oz.) condensed green-pea soup, undiluted

2 c. diced cooked ham

2 tsp. instant minced onion

Salt

Pepper

1. In 3 quart saucepan, combine soups, ham and onion with 3 cups water; mix well.

2. Bring to boiling, stirring. Reduce heat; simmer, covered, 15 minutes.

3. Add salt and pepper to taste.

Makes 6 cups; about 6 servings.



=]

Answer 2

Split Pea Soup

http://www.cherskitchen.com/recipes/soup...

Answer 3

SPIT PEA SPECIAL SOUP

Ingredients:

2 cups dried split peas

6 cups cold water

1 meaty ham bone

1/4 pound Salt pork, cut in 1/2-inch pieces

10 cups water

1 cup diced onions

1 cup celery leaves and stalks, chopped

Preparation:

Soak the peas overnight in the 6 cups of cold water. Drain and put in a heavy soup kettle with the ham bone, salt pork and 10 cups of water. Cover and simmer 2 hours, then add the onions and celery. Simmer about 1 hour longer, adding another cup of water if soup dries out too much. Remove ham from bone and dice. If desired, remove the salt pork. Put the soup through a strainer, blender or food processor. Blend with ham or add ham back into soup after blending. I like to blend or mash part of my pea soup and leave some texture. If the soup not thick enough, add 1/2 cup of light cream.

kiss,

maggi

Answer 4

I have one. But you'll have to come over to get it...   :)

Answer 5

Split peas, water, salt and smoked ham. Surprising how delicious a simple recipe can be. For more fancy ideas: http://newfreebooks.com Go to the Leap Over Web Clutter section.

Answer 6

HOME - STYLE SPLIT PEA SOUP

Preparation time 30 minutes. Cooking time 2 1/2-3 hours. Rich with a harvest of vegetables and the smoky flavor of ham, this thick soup is truly a main dish. It can be made using ham hocks or a meaty ham bone. The bone from an economical smoked picnic shoulder works very well, too. For 4 servings you will need: 3 leeks, thinly sliced or 1 med onion, slivered 2 med. carrots, thinly sliced 2 stalks celery, thinly sliced, leaves included 1 lb. yellow or green split peas, rinsed & drained 2 qt. water 2 tsp. dried tarragon leaves 1 tsp. salt 1/4 tsp. each ground nutmeg & white pepper 1/4 c. chopped fresh parsley 1 tbsp. cider vinegar Sour cream or plain yogurt

Tips: This soup can be made a day ahead and refrigerated. To serve, skim fat and then reheat.

1. In a 5 1/2-6 quart kettle or Dutch oven combine ham hocks or ham bone, leeks, carrots, celery, split peas, water, tarragon, salt, nutmeg and white pepper.

2. Bring to boiling. Cover, reduce heat and simmer for 2 1/2-3 hours until ham and peas are tender.

3. Remove ham hocks or ham bone. When cool, remove and discard skin, fat and bones. Return meat to soup.

4. Stir in parsley and vinegar. Taste and add salt, if needed.

5. Serve with a bowl of sour cream or yogurt to good to each serving to taste.

Good served with: Buttered toasted English muffins and warm apple crisp for dessert.

For 2 servings: Half of the ingredients.

For 8 servings: Double the ingredients but use only 3 1/2 quarts water.